Easy Flank Steak with Garlic and Wild Mushrooms

Perfect for a weeknight meal or for an evening with friends, your family will love this easy flank steak with garlic & wild mushrooms.

I am so excited today to be part of a movement, the #SundaySupper movement. The idea is to bring the family together for a home-cooked meal on Sunday. When I was little, we would go to my grandmother’s house for the weekly meal. You could smell her delicious cooking while you were walking up to her apartment. Today, the hubby, kids and I get together with our extended family at least once a week to share a meal, making great memories for my kids. Getting the family together to share a meal has always been a passion of mine, so I was super excited when Isabel from Family Foodie invited me to join her and many other bloggers for #SundaySupper.

And today’s Simple and Fresh Summer Recipes for #SundaySupper is even more special. LAND O LAKES® invited the group to sample their newest butter, Olive Oil & Sea Salt, to feature in our meal today. All week on our Facebook page, the #SundaySupper group shared their recipe ideas, making me hungry and drooling all over my keyboard. And since I was new to the group, I wanted to make something extra-special.

As I shared with you before, my eldest just graduated from elementary school. His favorite food is red meat. “I’m a carnivore, Mommy, like T-Rex!” he would roar to me when he was 5 years old. In the past couple of years, he discovered that he likes mushrooms. So, in honor of my growing baby boy and his ever-evolving taste buds, I decided to make Flank Steak with Garlic and Wild Mushrooms.

I was drooling before I even went shopping.

Flank Steak is a terrific cut of meat to use when you are in a hurry. It’s a thinner cut of meat, but still full of flavor and not overly expensive as the premium cuts. This is great when you are feeding a family of five! I used a 2lb slab of meat and cut it in half, for faster even cooking.

With our 13 year old grill out of commission, I decided to pan sear the steak using my grill pan and my new butter.

Flank takes about 15-20 minutes to cook, so I quickly chopped my mushrooms while it cooked. I used white button, shitake, oyster and enoki for this meal.

When the steaks were ready, I let them rest on the serving platter and melter more butter. Then, I added the meatier white button & shitake mushrooms to cook first.

Next came the oyster mushrooms and some garlic.

I removed the pan from heat, added a dab more of butter, a little Worcestershire sauce and quickly stirred in the enoki. I poured the buttered mushrooms over the flank steaks and garnished with fresh thyme and green onions.

Flank Steak with Garlic and Wild Mushrooms

Author:

Laura Bashar

This easy weeknight meal is made special with the simple buttered mushroom sauce. Recipe by Laura Bashar of Family Spice

Ingredients:

2 lb beef flank steak, cut in half

1/4 tsp salt

1/8 tsp black pepper, ground

4 TBS LAND O LAKES® Butter with Olive Oil & Sea Salt

8 oz mushrooms

8 oz shitake mushrooms

8 oz oyster mushrooms

3 1/2 oz enoki mushrooms

1 garlic clove, crushed

1 1/2 tsp Worcestershire sauce

1 TBS thyme, fresh

1 green onion, julienned

Directions:

Wash and pat dry with paper towels:

2 lb beef flank steak , cut in half

Season both sides of the steaks with:

1/4 tsp salt

1/8 tsp black pepper, ground

Heat your grill pan on high heat then melt:

1 TBS LAND O LAKES® Butter with Olive Oil & Sea Salt

When butter is bubbly, add steaks and sear for 7 minutes.

Flip steaks over and cook until desired doneness, about 10 more minutes for medium-rare. NOTE: thicker cuts will require longer cooking times.

Baste meat with juices while it is cooking.

While steak is cooking, cut into large slices:

8 oz mushrooms

8 oz shitake mushrooms

Separate mushrooms from clumps:

8 oz oyster mushrooms

3 1/2 oz enoki mushrooms

When steak is cooked to desired doneness, remove from heat and reserve on a serving platter.

I have visited Land O Lakes, WI near the small town where my husband grew up! My mom always bought LOL butter when I was growing up. We use butter more sparingly these dats, but I cannot make eggs without a pat of butter sizzling in the pan…

Funny old world of ours! Just came back from a yummy lunch very similar to your dish: used the very same mushrooms, but a butterflied and marinated pork steak instead of beef! [Well, to save dollars and cents, buy a rolled pork shoulder, cut it into ‘steaks’, freeze and have a very cheap and beautiful dish for next to ‘nothing’ 🙂 ! ]

I can almost smell the steak and mushrooms in those photos. When we were growing up, we always had Sunday dinner at midday and it was a great tradition which seems to have slipped away. It’s great to hear about your weekly extended family meals. The kids are lucky.

Interesting new butter – I haven’t noticed that yet in my market. Sounds like it would be a great base for a compound butter (which just happens to be one of my favorite ways to use butter). Flank steak is such a terrific cut of meat – and grilling is such a great way to cook it. And what’s more classic than steak and mushrooms? Great post – thanks.